Cut the pineapple by slicing off the two ends then shave off the skin until just the flesh is left. Cut into quarters lengthwise and place in a 1/2 gallon Stasher bag or place in a deep dish or bowl.
Mince the garlic and cut the basil into thin strips and add to the container.
Add the honey, balsamic vinegar, and sea salt. Make sure the pineapple is covered by all the ingredients by shaking the bag closed or using a basting and pastry brush. Let marinate in the refrigerator for at least an hour. Save the marinade that is left in the bag!
Set the grill to medium-high. Once hot, add the quarters of pineapple for about 5-7 minutes and then flip for another 5-7 minutes. Once there are grill marks, that’s a sign you can flip the pineapple.
When done, cut each piece of pineapple into 3-5 smaller chunks.
If needed, cut the slices of prosciutto in half lengthwise (what I did), wrap each strip around a piece of pineapple, and stick on the skewer.
Arrange on a plate and drizzle the leftover marinade before enjoying.
Notes
Grill temperatures may vary, so keep an eye on the pineapple!